main dishes

Fried Egg Sandwich

von

Fried Egg Sandwich – This is a very easy delicious healthy sandwhich full packed with lots of vegetables and healthy fatty acids! Perfect for a late breakfast or evening meal.

They are not really more things in the worls which makes me feel more happy than happy healthy animals. For me the most important thing is to respect all animals in their nature life. That is the main reason I live as a vegetarian and somtimes as a vegan. I love to eat cheese and eggs but I’m only eating these animal products when they are comming from free living happy animals. Sometimes the normal european organic Label is not enough for me because they are only a minimum of standards of the animal farming. So I try to buy as much high organic labeled animal products as I can.

This Fried Egg Sandwich is made with eggs and a lot of vegetables. You find mushrooms which are contains Vitamin D. Vitamin D is a relatively rare vitamin to find in vegetables. This essential vitamin can facilitate the absorption and metabolism of calcium and phosphorous. Mushrooms also contains levels of these two nutrients, so the combined effects of having all of these nutrients in one powerful source, mushrooms, makes it a good idea to eat them whenever possible.

You absolutely need to add Avocado to this sandwhich because I don’t add butter or something like that. The Avocado is the creamy part of the sandwhich. I eat a looooot of Avocado because Avocado is the best topping on Toast. And I love toast. Avocado is very very rich in healthy fatty acids and Avocados are the best fruit source of vitamin E, an essential vitamin that protects against many diseases and helps maintains overall health.

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Fried Egg Sandwich

Serve 2

2 whole grain buns

2 organic eggs
200g mushrooms
1 Avocado
Rucola salad
1 Tomatoe
1 Red Onion
Salt and Pepper

red pepper corns to garnish

  1. Quarter the mushrooms, slice the onion and fry them on high heat until golden.
  2. In the meantime cut the Avocado and Tomatoe in slices and wash the salad.
  3. Switch of the hob, set aside the mushrooms and use rest temperature for frying the eggs.
  4. Start to layer one half of the bun with salad, the avocado and tomatoe.
  5. Than add the mushrooms and top with the fried egg. And season with salt and pepper.
  6. Garnish with red pepper corns if you like.
  7. Enjoy!

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Easy Lentil Soup

von

Oh I love love love lentils!

I start to eat lots of legumes with the begin of my vegetarian journey in 2009. I read a lot of information about a healthy vegetarian diet to take care my body don’t miss anything. One of my absolute favorite legumes are lentils. Lentils are high in protein in fiber. Lentils add essential vitamins and minerals to your diet. Love your heart? Eat Lentils! Lentils are very good to protect your heart because of the high fiber. You don’t need to soak lentil before cooking. They are many different lentils for different dishes like soups, stew or falafel. Depends on what you going to prepare with lentils you need to choose the right one to get the best result. Similar to potatoes different sorts of lentils have different properties. Colors range from green, brown, black to reddish orange, coral, and gold. For this soup I use red lentils because they became creamy after the cooking.

A really delicious topping for this dish is fresh yoghurt (soy for vegan) and parsley. If you like you can also add a slice of Lemon.

Lentils

Easy Lentil Soup

serve 4

1 tbsp coconutoil or olive oil
1 Liter vegetable broth
200g red lentils
3 red onions
1 tsp ginger
2 tsp cumin
1 tsp Paprika, sweet
1/2 tsp Cayenne
400g canned tomatoe
3 garlic gloves
salt

Topping
125g yoghurt of your choice
fresh parsley
Lemon slices

Lentils

Preparation:

  1. Finelly chop the garlic and the onions
  2. Grate the ginger
  3. Heat the oil over high heat and roast garlic, ginger and onions for a few minutes
  4. Add the cumin, paprika and cayenne and stir another Minute
  5. Add the tomatoes, lentils and broth
  6. Reduce heat and simmer for 30 min
  7. Season with Salt
  8. Serve with Joghurt, Parsley and fresh Lemon

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Aromatic Tofu Bolognese

von

Every weekend I plan my week because it is very important for me to eat a healthy dish every lunch time. I hate eating spontaneously. I like to enjoy what I eat at lunch time. My lunch should give me lots of health benefit to get new energy for the other half of the day. I am really lucky because I can eat at home in my lunch time. But if I couldn’t do that I would prepare my lunch at take it with my every single day. Good planning is the base for a healthy diet. You don’t need to cook elaborate. It is only important to cook for 2 days so you have less stress at one day you don’t need to cook. I cook two times a week an during the weekend. I prepare healthy treats or soups and freeze them to have them on hand when I need them. Now it became a routine for me to have a good diet management. You can start in little steps by planning only a healthy breakfast and when you are safe with this you can start to plan lunch and so on. I will add a healthy living category soon with my tips for a healthy living.

I am really happy to share my favorite tofu Bolognese recipe with you!

I tried out different tofu Bolognese recipes and need a lot of time to find the perfect recipe for me and my hubby. Now it’s done. I don’t cook a lot with tofu but in this recipe I love love love it. This recipe is a vegan but we use parmesan for the topping. So it is on your side if you use cheese or not. For the red wine use vegan red wine if you like it vegan.

I use a lot of fresh herbs because fresh herbs because they are so good for my health. Herbs contains a lot of essential oils. That’s the reason why they are so delicious in the kitchen. Herbs also contains a lot of secondary plant products which are detoxifying for your body.

Tofu is a an excellent source of protein and contains all eight essential amino acids. You find also iron and calcium and the minerals manganese, selenium and phosphorous in tofu. Vegetarians like to eat tofu because of its high qualified protein. You find also protein in other animal products like milk or cheese. But when you don’t eat cheese that much or eat vegan tofu is a really good ingredient for your diet.

I use canned tomatoes in this recipe because canned organic (!) tomatoes are also really healthy for sure. Tomatoes are the best source of the carotenoid pigment lycopene. The cooking process with a little oil helps to carry the lycopene into the bloodstream.

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Aromatic Tofu Bolognese

Serve 4

800g canned tomatoes
1 eggplant
200g Tofu
2 tbsp olive oil
1 red onion
1 bay leaf
4 juniper berries
50ml red wine (take care of a vegan wine if you like to cook vegan)
1 tsp agave syrup
1 tsp broth
2 carrots
1/4 celery
5 tsb rosemary, oregano, thyme
10 leafs basil leafs (and more to serve)
salt & pepper

300g whole grain pasta

optional:
100g parmesan for topping

Preparation:

1. Finely chop the tofu and the eggplant (in cubes). I use my Vitamix but you can also use a fork for the tofu.
2. Fry the tofu and eggplants with the bay leaf and the juniper berries over high heat while stirring around the whole time.
The tofu may not look black only golden!
3. When the tofu is golden add chopped onion, carrots and celery and fry for another few minutes.
4. Deglaze with the wine.
5. Add the tomatoes, broth and herbs and let simmer other 5 minutes.
6. Meanwhile cook the pasta.
7. Season with salt, pepper and agave syrup.
8. Serve with fresh basil leafs and parmesan.

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Guest Recipe: Healthy Pad Thai with Peanut Sauce and Coriander

von

I am so happy to share Lynns Pad Thai which is so easy to prepare and so healthy. Find an interview about These amazing lovely Person I met via Instagram here: Meet Lynn

Lynn:

„I’ve finally managed to upload a new video: healthy pad thai with peanut sauce and coriander (cilantro). This dish has been my boyfriend and my favorite for quite some time now. Some might say that we’re addicted, and they would probably be right. We eat it at least twice a week if not more. We’ve perfected every step in the making process so that it only takes us about 25 minutes to make it, but that includes lots of routine and practice, so I believe the normal prepping time would be between 35 and 45 minutes for someone who makes this for the first time.“

Video

Recipe
Healthy Pad Thai with Peanut Sauce and Coriander

Ingredients
  • about 2 packages of rice noodles
  • 1 zucchini squash
  • 2 carrots
  • 1 red pepper
  • ½ cup of sliced red cabbage (optional, but adds a nice color)
  • 1 tablespoon of coconut oil
  • ½ cup plain peanuts
  • 1 handful fresh cilantro or thai basil
For the peanut sauce
  • 1 garlic cloves
  • 1 thumb-sized piece of ginger
  • 3 tablespoons of soy sauce or tamari
  • the juice of 1 lime (or only ½ if you prefer)
  • 3 tablespoons of maple syrup or agave
  • ⅓ cup (80g) of peanut butter
  • 1 tablespoon of rice vinegar (optional)
Instructions
  1. Start by boiling water and pour it into a large bowl. Add the uncooked rice noodles at let them soak for about 5 to 10 minutes.
  2. In the meantime, spiralize the zucchini squash and carrots, and slice the red bell pepper. Crush the peanuts, and wash, dry and roughly chop the cilantro or thai basil, or both.
  3. To make the sauce, simply place all the ingredients into a food processor or strong blender and blend until smooth. If you don’t have a food processor, crush the garlic with a garlic press, grate the ginger, add all the ingredients for the sauce to a bowl and stir it around well.
  4. Now heat the oil in a large pan or wok over medium heat. Add the veggies and stir fry them for about 3 minutes until tender. Do not overcook them or they can get soggy.
  5. Then add the sauce and the rice noodles and stir for another minute or two until the noodles have fully absorbed the sauce. Add more tamari if desired.
  6. Add the crushed peanut and chopped cilantro or basil and serve immediately.
  7. Enjoy!

 

Creamy Vegan Spaghetti Carbonara

von

I really often prepare this delicious Creamy Spaghetti Carbonara when I need a fast dish with keeps me full for longer. It’s make within 15 minutes.

You can use whipping cream instead of cashew nuts. I prefer cashew nuts because they contains more healthy fatty acids than dairy products. To make it more healthy use spelt spaghetti or whole grain. We used these kind of spaghettis for a long time but decided to use normal ones because they taste much better for us. Sure they aren’t that healthy but sometimes it’s ok to eat not “perfect” food. My vision is to keep a good balance between healthy food and unhealthy food. I don’t like to forbid me something I really love (like semolina spaghetti for example). Life is to enjoy every single minute and for me the enjoyment rank first. I hope my English is ok, sometimes I’m not sure to explain right.

Spring is coming here in Germany and my herb garden will be ready soon to pick up all these fresh herbs for my kitchen. It is such a great feeling to cultivate the own herbs. I started with herbs because that is my first garden in my life. We moved to our house three years ago and I wrote a long list for my garden design. I was full enthusiastic! Then I noticed the pile of work and decided to learn slow how to build up a perfect “kitchen garden”. I don’t want to stress myself to much.

Beside parsley you find smoked tofu in this creamy Spaghetti Carbonara. Smoked tofu is one of my favorite ingredients. It is spicy, aromatic and super easy to prepare and use in the kitchen. You can eat smoked tofu raw on bread or in salads. Or you can fry it to get a “bacon” flavor in your meals. Don’t understand me wrong, I’m a vegetarian to the core but I love adding a smoked taste. I don’t miss anything since I change my diet to a vegetarian diet. To change was one of my best decisions in my life.

This recipe is vegan because I often eat vegan meals. I made a full vegan week last week and it wasn’t really difficult for me. I was curious how I feel after and during this week.
I feel good and free of any body complaints. I’m sure vegan works very well for the body. My body feel happy about this well-tolerated diet, I noticed that.
But I wouldn’t become a full vegan at the moment. I love eating real cheese and a real pizza from time to time. So let’s see what the future brings to me.

RECIPE
CREAMY VEGAN SPAGHETTI CARBONARA

Serve 4

200g Cashew Nuts
400ml Water
Salt and Pepper

2 Zucchini
1 red Onion
200g smoked Tofu
10 stalks Parsley
1 tbsp Coconut oil

250g Spaghetti

Preparation:

  1. Grind the Cashew Nuts
  2. Chop the parsley
  3. Chop the zucchini and smoked tofu in cubes
  4. Chop the onion
  5. Fry the onion and the vegetables with the smoked tofu for 5 minutes in coconut oil
  6. Set aside in a separate bowl
  7. Add 1/3 of the water in the pan until boil
  8. Stir in 1/3 of the cashew nuts until the sauce get a bit thick
  9. Add water and cashew nuts little by little until you get a creamy Sauce
  10. Season with salt and pepper and spread fresh parsley in
  11. Add the fried vegetables and set keep it warm
  12. Cook the Spaghetti
  13. Serve with fresh parsley

Spaghetti Carbonara nab (1)

Eggplant-Feta-Sandwich with Parsley Mayonaise

von

Eggplant Feta Sandwich nab2 (2)

In love. In Love. In Love. With my new Skeppshults grill pan! Since years I want to buy this pan and know I am the happy owner of this amazing cast iron grill pan.
This pan is made from virgin iron ore and without harmful chemicals. You can easily put the pan in the oven to keep your food warm. I decided to use this grill pan because I read a lot of positive experiences about it.

I received this pan on Friday. Sure it is a bit heavy but also so stable. I love how the pan laying in my hand. I was so happy and can’t wait to start on Saturday with a recipe I had in my mind. Look at these grill pattern. You only get those grill pattern with a grill or a grill pan. It’s beautiful, isn’t it? Again in Love.

Toasted bread

My hubby and me love to eat toasted bread with cheese or avocado. During the week we often eat fresh toasted bread. On the weekend we spend more time in the kitchen to prepare those savory meals. We also arrange our own food beautiful on the table to enjoy it. One reason why I use my favorite tableware from broste.

We use spelt Pita Bread for these Sandwich which we bought.

We often eat eggplants. Eggplants curries or grilled on bread. They are so delicious and so easy to prepare.

Eggplant Feta Sandwich nab2 (1)

Eggplant-Feta-Sandwich with Parsley Mayonaise
 
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Prep time
Total time
 
Author:
Recipe type: Main
Ingredients
  • ½ bunch of parsley
  • ¼ bunch of dill
  • 3 tbsp mayonaise
  • 5 tsbp yoghurt
  • 1 eggplant
  • salt and pepper
  • 1 garlic glove
  • 200g Feta cheese
  • 100g mini chard
  • 4 Pita breads
  • 1 tbsp coconut oil
Instructions
  1. Chop Parley and Dill
  2. Mix the parsley and dill together with the mayonaise and yoghurt
  3. Add salt and pepper
  4. Wash the eggplant and cut in 8 sclices
  5. Rub the eggplant with salt and set aside for 20 minutes
  6. Press the garlic glove
  7. Crumble Feta cheese
  8. Rinse the Eggplants
  9. Rub the Eggplants with the garlic and plant öl
  10. Wash the mini chard
  11. Cut Pita bread in halfs
  12. Grill the eggplant on a grill pan over medium heat for 1-2 minutes each side
  13. Grill the Pita (or toast it)
  14. Start to add mini chard on the grilled Pita, add Mayonnaise, grilled Eggplant and crumbeled Feat cheese.
  15. Enjoy!

Mr. and Mrs. Chickpea Burger

von

A healthy chickpea Burger

I love to introduce you two of our absolutely new best friends. Mr. and Mrs. Chickpea Burger! We met each other 4 weeks ago and decided to continue a close relationship for the rest of our life. Both are so delicious, easy to prepare and ready to enjoy a wonderful evening together with friends or your hubby. Both are really sociable comrades.

Vegetarian or vegan Burger are one of the meals we prepare very often. We made our own natural potato fries and can experiment with different sauces and vegetables. Sometimes we bake our own buns and sometimes we buy ready toasties. You can easily use the Toaster to roast them and warm them up! Depends on the time we have. The potato fries are so easy to prepare. I recommend to bake them with peanut oil because of the light peanut flavor. Season with Salt and Pepper – Ready!

Mashed Avocado and Peanut Sauce

Mashed Avocado and Peanut Sauce (I used this one from earthyandy) works very good to this healthy crispy chickpea patties. The peanut sauce was a left-over from my rainbow rice rolls we made. We are really surprised it works so good with this burger. So we decided to save this recipe until the rest of our life. That’s the reason you find it here ;).

The patties are made from chickpeas, tahini and spring onions. The cumin gives the special flavor. Oh, I really love cumin. I could eat it in every meal. For frying I often use coconut oil. Take care you use good high quality organic oil. There are a lot of differences between the different brands.

Mr. and Mrs. Chickpea Burger
 
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Author:
Recipe type: Burger
Ingredients
  • 6 patties
  • 800g chickpeas, canned
  • 100g spelt flour
  • 2 tbsp tahini paste
  • 1 organic egg (if you prefer vegan use 1 chia egg)
  • 2 tsp ground cumin
  • 2 tbsp coconut oil
  • 150g natural yoghurt
  • Salt and Pepper
  • 6 spring onions, chopped
  • To serve
  • 6 Toasties or buns
  • salad leaves
  • fried onions
  • 1 Tomatoe
  • red cabbage, chopped
  • spicy peanut sauce
  • I used this one from earthyandy
  • Avocado mash
  • I easily mash 2 Avocado with salt and pepper
  • Potato Fries
  • I cut potatoes and add peanut oil and bake them 15-20 minutes on 200C until they are golden
Instructions
  1. Prepare all ingredients you need for the serving!
  2. Chop the spring onions in small slices
  3. Mix 400g (HALF!) of the chickpeas together with spelt flour, tahini paste, egg, cumin, yoghurt and salt and pepper
  4. Add the chopped spring onions and other half of the chickpeas. Mix carefully. Add flour when the dough is to liquid.
  5. Head up 1 tbsp coconut oil in a pan and fry the patties for about 5 min each side until they are golden. I use my hands to form them immediately I add them to the pan.
  6. Serve on buns or toasties with Avocado Mash, Tomato, Salads, fried onions and peanut sauce. I start with a salad leave.
  7. Enjoy!

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